food quality testing · sturdy laboratory mill for sample preparation for the moisture...

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… where quality is measured.

Brabender® GmbH & Co. KG

Kulturstr. 51-55 · 47055 Duisburg · GermanyPhone: +49 203 7788-0 · Fax: +49 203 [email protected]

Brabender® Russia

1-j Schipkovsky per 20 Office · 711 7th Floor · 115093 MoscowPhone.: +7-499-235-73-95 · Fax: [email protected]

Brabender® USAMessrs. C.W. Brabender Instruments Inc.

50 East Wesley Street · P.O. Box 2127 South Hackensack · New Jersey 07606Phone: +1-201-3438425 · Fax: [email protected]

Brabender® agencies all over the world.© 2012 Brabender® GmbH & Co. KG

All trademarks are registered.Subject to change of design and technicalmodification without notice.

Food Quality Testingwith Brabender® Test Instruments


• GlutoPeak• Kernelyzer-G

• Aqua-Injekt

NEW

Table of contents

3


Company ____________________________________ 2- The Brabender® group- The Brabender® support

Table of contents ___________________________ 3

Sample Preparation ________________________ 4-10Cleaning- Labofix ______________________________________ 4

Moisture Determination- Moisture Tester MT-C ____________________________ 5

Milling- Break Mill SM 3 / Bran Duster _____________________ 6- Sedimat ______________________________________ 7- Quadrumat® Junior _____________________________ 8- Quadrumat® Senior _____________________________ 9- Rotary Mill ___________________________________ 10

Quality Control ____________________________ 11-21

Gluten- GlutoPeak ____________________________________ 11

NIR / NIT Measuring- Kernelyzer-G ___________________________________ 12- Kernelyzer-F ___________________________________ 13

Rheology- Farinograph®-AT ________________________________ 14-15- Aqua-Injekt ___________________________________ 15- Extensograph®-E ________________________________ 16-17- Amylograph®-E _________________________________ 18- Glutograph®-E __________________________________19

Starch - Micro Visco-Amylo-Graph® ________________________ 20- Viscograph®-E __________________________________ 21

Extrusion __________________________________ 22-27Stand-alone Extruder- Stand-alone Extruder KE 19 ________________________ 22

Single Screw Extruder- Single Screw Extruder ____________________________ 23

Twin Screw Drives- TSE-Program __________________________________ 24-25

Drives- Do-Corder ”Plus” _______________________________ 26- Lab-Station ____________________________________ 27

NEW

NEW

NEW

Company

2

C. W. Brabender® Instruments Inc. Brabender® GmbH & Co. KG, Brabender Messtechnik®

GmbH & Co. KG and Brabender Technologie KG

Brabender® Applicational Laboratory

Founded in 1923, Brabender® be-longs to the leading manufac-turers of instruments and systemsfor testing physical properties in all fields of research, development,and industrial production.

Today, the Brabender® group comprises four companies, each ofwhich is responsible for its specialrange of development, production,and service. This allows versatility in each of the special lines. To thebenefit of our customers.

A modern application laboratory is at the disposal of all customersand interested parties for trials withtheir own material. All measuringsystems of Brabender® can betested under practice-oriented conditions.

An experienced expert team will assist the tests and will stay at yourdisposal at any time for furtherquestions.

Apart from that, numerous articlesdealing with the application of theBrabender® instrument systems formanifold tests have been publishedall over the world during the pastdecades. We shall be pleased tosend you a bibliography comprisingabout 1500 articles at present.

Together, we will find the optimumsolutions for your special problemsand prove their suitability.

The Brabender®

groupThe Brabender®

support

5

Grain ReceptionMoisture Determination

ApplicationThe Brabender® MT-C provides aquick method for moisture deter-mination on all types of material,e.g. grain, flour, feedstuff, fibers,synthetic material, etc. The methodmeets the Commission Regulation(EC) No. 2182/2005 for tobacco.

Furthermore, the solvent content oforganic and inorganic materials canbe measured.

PrincipleThe Brabender® MT-C is an electronic moisture tester using thedrying oven principle with movingair. The instrument determines theloss in weight of the sample mate-rial which results from drying.

Due to the continuous air flow wit-hin the drying chamber, the drying process takes considerablyless time than in a conventionaldrying chamber without ventilation.

The integrated software allows fullyautomatic measurement and savingof the results.

Moisture Tester MT-C

Moisture Tester MT-C

Mains connection1x 220/230 V; 50/60 Hz + N +PE; 6.5 A115 V; 50/60 Hz + PE; 13 A

Dimensions(W x H x D)

800 x 690 x 630 mm

Weight approx. 80 kg net

The quick drying oven method

• Drying oven method according to ICC-Standard nos. 110/1 + ISO 712

• Type approved under German law

• VO (EG) Tobacco 2182/2005

AdvantagesThe MT-C offers numerous advantages as opposed to other instruments/methods for moisturedetermination (NIR, drying balan-ces, dielectric instruments):

• Reference method – no special calibration for different samples

• Measurement of up to 10 samples at a time

• Determination of the water content with an accuracy of < 0.1%

• Fully automatic re-weighing in the drying chamber after drying

• No time-consuming cooling of the samples in an exsiccator

• Drying temperature up to 200 °C

• Measuring range (water content) 0.1 - 99.9%

Special features• Menu controlled operation via graphic touchscreen

• Programming of up to 10 different drying methods

• Automatic balance calibration prior to each measurement

• Automatic recognition of the selected sample position by a position sensor

• Entry of any sample weight between 1 and 20 g with presetting of tolerance ranges

• Display of residual drying time

• Ethernet port for data exchange

Display with method

… where quality is measured.4

Grain ReceptionCleaning

ApplicationThe Labofix reliably processes allsorts of grain, e.g. wheat, rye, bar-ley, oats, corn, rice, sorghum, grass,vegetable and flour seeds, and manifold other granular material.

Use the Labofix wherever you needto clean and / or grade granularsamples reliably and reproducibly.

The Labofix is also suited for deter-mining the percentage of impuritiesin compliance with the EC regula-tions for standard qualities of softwheat, rye, barley, corn, sorghum,and hard wheat (EC 824/2000).

ConceptThe Labofix combines all proces-sing steps which in productionpractice require air separators, flat or round sieves, and indentedcylinders - compact, and all in one.

The grain to be cleaned is loadedinto the hopper and runs automa-tically through the entire cleaningprocess. In this process, all foreignparticles are separated from thebasic grain.

AdvantagesSample weights of 50 g are pro-cessed with the same accuracy andreproducibility as those of severalkilograms. The Labofix stands outfor many favourable processingfeatures:

• Low-noise and dust-free operation

• Variable combinations of air separator, sieves, and indented cylinders to suit every need

• Inclination adjustment with positive or negative angle for prolonged residence times or quick discharge

• Easy change of indented and / or grading cylinders through quick clamping device

• Continuous rating up to approx. 50 kg/h of wheat

Labofix

Labofix

Mains connection3x 230 V; 50/60 Hz + PE; 1.1 A3x 400 V; 50/60 Hz + PE; 0.55 A


1250 x 970 x 550 mm


The mini-cleaner and grader

• Cleaning of grain before milling

• Automatic separation of impurities, determination of the percentage of impurities in compliance with EC 824/2000

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ApplicationThe Sedimat was developed byBrabender® in particular for grainsample preparation for the Zelenysedimentation test (ICC-Standardsnos. 116 and 118, ISO 5529). Com-bined with the shaker, the Sedimatis the instrumental prerequisite forthis test and provides reproducibleresults.

The Zeleny sedimentation test describes the amount and quality of the gluten fraction of a flour andallows reliable predictions as to thebaking quality of the flour or grain.

PrincipleThe grain is milled in a single stepby three pairs of rolls and the resulting flour is dressed. With thisprocedure, the wedge protein is extracted.

In the subsequent Zeleny sedimen-tation test, this protein swells in a lactic acid stock and isopropyl alcohol solution before the super-natant liquid is removed. For thispurpose, the prepared flour is filledinto two shaking cylinders, mixedwith the solutions prescribed in theZeleny method and shaken in theprescribed rhythm.

The sedimentation volume determined after a defined time interval, provides valuable data asto the expected dough properties,gas-retaining capacity, proving tolerance, and the volume of the baking products.

AdvantagesThe mill is very easy to handle andoffers the following advantages:

• Reproducible results

• Fully automatic milling and sifting

• Capacity 100 g in approx. 3 min.

• No wear of milling rolls

Sedimat

Shaker

Sedimat

Mains connection3x 230 V; 50/60 Hz + PE; 2.0 A3x 400 V; 50/60 Hz + N + PE; 1.1 A


380 x 620 x 610 mm


Shaker

Mains connection 1x 230 V; 50/60 Hz + N + PE; 0.2 A


660 x 370 x 430 mm


Apart from the Brabender®

Sedimat, the following apparatus and reagents are required:

• Shaker

• Shaking cylinder

• Automatic reagent dosing unit

• Reagents: Destilled water (bromphenol blue solution), lactic acid stock solution, isopropyl alcohol

Additional equip-ment for the Zelenytest

Laboratory mill for automatic production of flour samples for the Zeleny sedimentation test

• ICC-Standards nos. 116 and 118

• ISO 5529


Sample PreparationMilling

Break Mill SM 3

Mains connection1x 230 V; 50/60 Hz + N + PE; 1.85 A115 V; 50/60 Hz + PE; 3.5 A


200 x 470 x 260 mm


Bran Duster



670 x 330 x 370 mm


Break Mill SM 3

ApplicationThe Break Mill SM 3 is a small,sturdy laboratory mill for sample preparation for the moisture determination and for analysis ofe.g. protein or fat. It is for all sorts of grain like wheat, rye, oats, barley,rice, etc., and even for large kernelslike corn.

The special construction of the mil-ling system prevents heating of thesample and loss of moisture duringthe milling process.

Type approved under German law.

ApplicationThe Bran Duster is for optimizingthe flour yield. Sometimes, the ash content and yield of the grainsample do not meet the requiredspecification.

It carefully separates flour particlesstill adhering to the bran - incre-ase the yield obtained on your Quadrumat® Junior or Senior bysome 10% and approach even betterthe ash content of your samples tothat of commercial flours.

PrincipleThe sample material is filled through the feed hopper. The branparticles repeatedly hit onto the

whirl battens so that any flour particle adhering to the bran areseparated carefully from the branand sifted through the round sieve.

AdvantagesFlours can be tested on laboratoryscale with respect to quality as theywould also occure in mills.

• Higher flour yield

• Precise adjustment of ash content

• Smooth separation

• Speed 2830 min-1 at 50 HZ / 3400 min-1 at 60 Hz.

• Mesh size 200 µm (further dimensions on request)

Bran Duster

PrincipleThe milling system consists of threereversible cutting plates and a rota-ting block with another four reversi-ble cutting plates. The milling gapin-between can be adjusted continu-ously by means of an adjusting thread with a scaled ring atthe top of the mill.

AdvantagesThe precisely adjustable milling system offers several process-techni-cal advantages:

• Infinitely variable milling gap/ fineness

• Reproducible milling to the desired fineness

• No heating of the mill stock

• No loss of moisture during milling

9

Laboratory mill for testing the milling properties and yield

• Standard BIPEA – BY.102.D.9302 • Special version for durum

Quadrumat® Senior

AdvantagesSuperior process-technical featureshave made the Quadrumat®

Senior one of the most commonlyused instruments of its kind all overthe world:

• Production of 4 milling products altogether:

- Break flour - Reduction flour - Shorts - Bran

• High performance and gentle milling by a 4-roll milling system with hardened, profile-ground rolls

• 2 x 3 successive roll passes in a single step

• No intermediate sifting required

• Self-cleaning sifter

• Easy operation and handling

• Good reproducibility and constancy

• Throughput 8 - 10 kg/h

• Yield 65 - 75%

• With Brabender® Bran Duster up to 80%

• Ash 0.45 - 0.65% on dry basis

ApplicationThe Brabender® Quadrumat®

Senior is a laboratory mill for manifold applications:

• Preparation of production- equivalent test flours

• Determination of the milling properties of manifold sorts of grain (wheat, rye, and others)

• Determination of the potential yield

PrincipleThe Quadrumat® Senior uses the same 4-roll principle as theBrabender® Quadrumat® Juniorwith, however, two parallel 4-rollunits:

• A break head

• A grinding or middlings reduction head

A bipartite plansifter with the twosifter sections, stacked one abovethe other, separates the fractionsaccording to their granulation. Each sifter section produces eithera single joint flour or two separateflours.

Quadrumat® Senior schematic

Quadrumat® Senior



940 x 1820 x 530 mm


The Quadrumat® Senior semolina millA modified version of the Quadrumat® Senior with modified rollsand roll gaps and with another sifter is available for grinding durumwheat to semolina.


ApplicationThe Brabender® Quadrumat®

Junior is an universal precision laboratory roller mill for millinggrain for subsequent analyses.

Obtain laboratory flours which arealmost equal to commercially pro-duced flours in ash content, yield,and baking quality - the multi-stepgrinding process only needs a sin-gle passage.

The mill is suitable for wheat, spelt,rye, barley and rice.


Quadrumat® Junior

Precision laboratory mill for production-like flour samples

• AACC Method no. 26-50

• Modified version for semolina application

Quadrumat® Junior schematic

The Quadrumat®

Junior semolina millKeep the advantages of thisprinciple and use a modifiedversion of the Quadrumat®

Junior with modified rollsand roll gaps, and another sif-ter for grinding durum wheatto semolina.

production with the Quadrumat® Juniorconventional production

production with the Quadrumat® Juniorconventional production

PrincipleThe closed grinding process ensuresmaximum separation of the endo-sperm from the exosperm. The shortgrinding process corresponding tothe elasticity of the bran preventssplitting up of the bran. After ha-ving passed the last pair of rolls,the material drops into the roundsifter where it is separated intoflour and bran.

AdvantagesSpecial features are:

• Capacity 500 g in approx. 5 min.

• Yield 60 - 75%

• With Brabender® Bran Duster up to 80%

• Ash 0.5 - 0.7% on dry basis

• Max. moisture 15 - 18%

• Easy operation

• Quick and easy roll exchange

• Variable sifter screens

Quadrumat® Junior

Mains connection3x 400 V; 50/60 Hz + N + PE; 1.3 A3x 230 V; 50/60 Hz + PE; 2.2 A


615 x 700 x 520 mm


Comparison of two flours

FarinogramExtensogram

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Rotary Mill

PrincipleThe material is loaded through the feed hopper into the grindingchamber of the mill. A slide gate atthe hopper outlet permits precisedosing of the material. The grindingchamber is equipped with four special steel stationary cutting kni-ves. The rotor, which is fixed to themotor shaft, has six exchangeable,adjustable knives operating edgeagainst edge with the stationarycutting knives for grinding the material.

Interchangeable sieves in the lowerpart of the grinding chamber allowany degrees of fineness. The groundmaterial falls through the sieve intoa collector, while the residues areground until they have reached thedesired degree of fineness.

Advantages• Suited for a large variety of rigid materials as outlined above

• Complete grinding of the sample

• Easy knife exchange

• Speed: 665 min-1 (50 Hz) / 820 min-1 (60 Hz)

• Interchangeable sieves for variable degrees of fineness

• Degrees of fineness: 0.5 / 0.8 / 1.0 / 1.5 / 2.0 / 3.0 / 4.0 / 5.0 mm

• Other degrees of fineness upon request

ApplicationThe Brabender® Rotary Millgrinds manifold material prior to the analysis - properly, reliably, with variable degree of fineness.

Fibrous materials like• Hay, grass, straw• Tobacco• Leaves• Fibers, synthetic fibers

Tough materials like• Leather, furs• Linoleum• Cellulose• Plastics

Rigid materials like• Pasta• Roots• Coco nut shells• Charcoal

Rotary Mill

Mains connection3x 400 V; 50/60 Hz + N +PE; 2.6 A3x 230 V; 50/60 Hz + PE; 4.7 A


320 x 600 x 610 mm


Universal laboratory mill

Scheme Rotary Mill


Quality ControlGluten

GlutoPeak

Rapid test for characterizing the quality of gluten

GlutoPeak

Speed profiles 0...3500 min-1

PC port USB

Mains connection

230 V+N+PE; 50/60 Hz; 1,25 A; 0,3 kW

115 V+PE; 50/60 Hz; 2,5 A; 0,3 kW


460 x 920 x 350 mm

Weight ca. 30 kg

After a time (dependent upon theproperty of the flour sample), thegluten aggregates. A uniformgluten network is formed, which results in a strong increase of thetorque curve. Further mixing de-stroys the network and the torquecurve will decrease. The resultingtorque curve has a typical shape.

After the test, the software auto-matically evaluates the results. Most important is the peak time(time to reach the maximum torque)and the maximum height of thecurve.

Strong gluten shows short peaktimes with high peaks, while weakgluten shows late aggregation peaktimes with low peaks or even nopeaks (biscuit flours).

The ranges of peak times arebetween 60 and 600s (1-10min).

The flours can be rated due to theirdifferent peak maximum times andheights.

Avantages• Fast test execution (1-10min)

• Small sample size (~3g - 10g)

• Easy handling

Test procedureThe test is simple and explainedquickly.

First you place the paddle in the in-strument. Then, 10g solvent (water)will be weighed out in the samplecup, the cup will be placed in the in-strument. Now the sample is addedinto the cup and the measuringhead is placed in the starting position.

The instrument starts automaticallyand mixes the sample at the presetspeed. The software will automati-cally record and display the data relative to the time and torquegraph/curve.

For typical flour samples, approxi-mately 10 tests can be completedwithin 1 hour.

The principleIn a flour, whole meal or glutenwater slurry; gluten will be sepa-rated by the mixing action and aggregated. The sample andamount of solvent (water) added is constant during the whole testprocedure.

The temperature is kept at constantat 33°C (Double jacketed).Thespeed is held constant until thecompletion of the test.

NEW

1312… where quality is measured.

Kernelyzer-F

With the Brabender®

Kernlyzer-F you will beable to obtain precisely and effi-ciently data for the qualityand production control ofmany powdery materials

• Flour• Semolina• Starch

Simultaneous determinationof different parameter

• Moisture• Protein• Gluten• Sedimentation value• Ash

... further parameters on request

The test method provides for• Well-known and tested technology

• No sample preparation• Simple fixing of the sample• Automatic multiple measurements per sample

• Simple and quick cleaning• Quick analysis of numerous samples

Kernelyzer-F

Mains connection

min. 90 V (50 – 60 Hz) max. 260 V (50 – 60 Hz)


400 x 370 x 440 mm


For the analysis of powdered productsamples e.g. flour and starch

The Brabender® Kernelyzer-Fmeasures the important quality parameter for flour and starch likee.g. moisture, protein, sedimenta-tion value, wet gluten content andash. The spectra, recorded in theshort-wavelength range of thenear-InfraRed radiation by trans-mission, provides a characteristicsignal for every single component.Thanks to a quick and precise ana-lysis, the results for flour and starchare available within a short time.

With the Brabender®

Kernelyzer-F and well-known NIR-Technologyto success by:Quicker method

• Shorter Measuring Times• Higher sample output• Less time consumption for cleaning

High precision

• Exact analysis• Very good reproducibility• Secure material flow

Easy handling

• No sample preparation• Easy application process• No training necessary

g Increasing the efficiency in the laboratory and production

Special features • Reference check up prior to every measurement

• Control by a central “COB”

• Auto-diagnostics

• Available calibrations for many materials

• Transferable calibrations

Kernelyzer-G

The Brabender® Kernelyzer-Gis a Near-Infrared-Spectrometer fora quick analysis of grains, oil seedsand flour. The spectra recorded inthe short-wavelength range of thenear-InfraRed radiation by trans-mission, provides a characteristicsignal for every single component.This make an exact determinationof the quality of the tested samplespossible.

Brabender® Kernelyzer-Gwith the state of artNear-InfraRed Techno-logy (NIT/NIR)guarantees you a:Quicker method

• Shorter Measuring Times• Higher sample output• Less time consumption for cleaning

High precision

• Exact analysis• Very good reproducibility• Secure material flow

Easy handling

• No sample preparation• Easy application process• No training necessary

g Increasing the efficiency in the laboratory and production

Advantages of the Kernelyzer-Technology• No samples preparation necessary

• Input of the sample directly into the sample cell

• Robust, low maintenance feeding device

• Automatic multiple measurements per sample

• Automatic layer thickness adjustment

• Quick analysis of numerous samples

Kernelyzer-G

Mains connection

min. 90 V (50 – 60 Hz) max. 260 V (50 – 60 Hz)


400 x 370 x 440 mm


NIT Technology for quick quality determinations of grain, oil seeds and flour

• Easy creation and adaptation of calibrations

• Data storage for 100 products

• Interface RS232, USB, Ethernet, Bluetooth

• Printer (optional)

Brabender® Kernelyzer-Genables reliable quality control at thegoods receiving departmentof grains, flour, and oil seedsas well as surveying the pro-duction and the set values ofspecifications at:

• Wheat• Rye• Semolina• Barley• Oats• Soy• Rice• Triticale

... further products on request

Simultaneous determinationof different parameter

• Moisture• Protein• Gluten• Sedimentation value• Ash

... further parameters on request

Further functionsFlour Module

For analyzing powdery substanceslike e.g. flour, a flour module is op-tionally available. This enables a re-liable and precise grain flour, andoil seed flour determination, in re-gard to many parameters (moisture,protein, sedimentation value, wetgluten, ash...).

Hectoliter module

The Kernelyzer-G can optionallybe equipped with a Hectoliter mo-dule. This enables to easily test thehectoliter weight, respectively thebulk density of grain precisely.

Special features • Maintenance free monochromaor

• Auto-diagnostics

• Reference check up prior to every measurement

• Easy creation and adaptation of calibrations

• Transferable calibrations

• Control via Icons and a modern COS („Central Operation Slider“)

• Data storage for 100 products

• Interface RS232, USB, Ethernet, Bluetooth

• Printer (optional)

Quality ControlNIR / NIT Measuring

NEW

15


New technology, optimized reproducibi-lity and integrated water dosage

• ICC-Standard no. 115/1• ISO 5530-1• AACC Method no. 54-21

Farinograph®-AT

Farinograph®-AT

Mains connection

1x 230 V; 50/60 Hz + N + PE; 3.2 A115 V; 50/60 Hz + PE; 6.5 A


470 x 450 x 880 mm

Weight(without mixer)

approx. 75 kg net

Get reliable and reproducible dataabout the quality characteristics ofyour flour from the Farinogramwhich shows

• Water absorption• Development time• Stability• Degree of softening• Farinograph® quality number

• RACI, GB/T, GOST R, IRAM, FTWG, and others

Farinogram

Schematic diagram

Quality ControlRheology

Advantages• Automatic water dosing system• Extended software applications• Variable speed (0 - 200 min-1)• Higher torque 20 Nm• Colored display shows temperatures

• Recording of two temperatures (dosing water and dough)

• Calculates mixing energy• Patented

Additional software• Programming of speed profiles• Creating of individual test profiles• Free definition of own evaluation methods

• Integrated videos show test procedures

• Auto save mode• Reference curve could be integrated

Details of the automatic waterdosing system• Water tank (2 l) simple to remove

• Temperature control of added water

• Low maintenance• Accuracy < 0.1%

AT-Display with temperature

ApplicationThe determination of the flour quality and its processing charac-teristics are a basic demand in themilling and baking industries forensuring optimum and uniformflour qualities for the manifold baking and noodle products.

• Measure the water absorption of flours

• Determine the rheological properties of the dough

• Check production and flour blends in the mill

• Test rye flour, sponge batters, egg foam, etc.

• Special applications e.g. for chocolate, chewing gum, fish, cheese, meat etc.

• Test full formula doughs

Principle Fill your flour / water suspensioninto the heated measuring mixerwhere it is subjected to a definedmechanical stress by the rotatingmixer blades which are driven by a motor, carried in a pendulum bearing.

The resistance of the dough againstthe blades, which depends on theviscosity of the dough, causes anopposite deflection of the motorhousing. This deflection is measuredas torque and recorded and plottedon-line as a function of time in aclear color diagram.

Mixing tools for the Farinograph®-AT

Sigma mixer S 10• For standard Farinograph® test with small sample weights (10 g)

• For breeders and research work

Hardness and Structure Tester• For testing the hardness of grain (wheat, barley, malt, etc.)

• Special software

Sigma mixer S 300• For standard Farinograph® test (300 g of flour) according to ICC, AACC, ISO

• For mixing the dough for Extensograph® tests

• Removable blades

Planetary mixer P 600• For rye dough and sponge batter

• With dough hook, K-hook, whisk

Further special mixers on request

Aqua-Injekt

Working without glass buretteThe Aqua-Inject is an add on instru-ment for use with a Brabender®

Farinograph®-E (USB) and can beused for the 300 g and 50 g mixers.

The Aqua-Inject provides for

• Automatic dosing of water

• High reproducibility

• Exact tempering of the dosing water

• Connection of a balance, for registering the weight of the flour quantity into the software

• Connection of a thermostat, for controlling a temperature profile which was programmed into the software

• The added water quantity and temperature are registered and stored by means of the software

Advantages• Electronically controlled, constant water temperature

• High accuracy (better than 0.1 %)

• Registration of water quantity and temperature

• Recording of the mixer bowl temperature and/or dough temperature is optional possible (via PT100 feeler)

• Elemination of the glass burette

• Easy servicing and cleaning

Aqua-Injekt

Mains connection

1 x 115 V 50/ 60 Hz + PE 1.2 A1 x 230 V 50 / 60 Hz + N + PE 0.6 A


280 x 430 x 540 mm

Weight approx. 25 kg

NEWSigma mixer S 50

• For standard Farinograph®

test (50 g of flour) according to ICC, AACC, ISO

• Removable blades

17

Extensogram profiles of different flour qualities

• Rigid, tough dough structure

• Poor extensibility

• Dough hardly rises during proving

• Results in small pieces of dough with poor spring

• Flour producing a wet, plastic dough

• Soft dough

• Narrow fermentation tolerance, dough tends to spread

• Small baking volume

• Strong flour

• Extensible, elastic dough

• Suited for long fermentation processes, large proving tolerance

• Light, voluminous baking products with a good volume

Diagrams of different gluten and quality

Extensogram profile normal Extensogram profile high Extensogram profile low

Influence of flour additives

Special features• Short method - Apart from the standard methods, there is an accepted short method (ICC 114/1) which allows to save time with reduced proving times (30/60/90 min.) that are similar to those in production - the results correlate very well with those from the standard methods.

• Software for data correlation - Up to10 curves can be shown and evaluated simultaneously within one chart.

Increasing addition of proteinase no additionhighest addition

Increasing addition of ascorbic acid no additionhighest addition



Extensogram schematic

Measuring the stretching behaviour ofthe dough and baking characteristics

• ICC-Standard no. 114/1• ISO 5530-2• AACC Method no. 54-10• RACI, GB/T, GOST R, IRAM, FTWG, and others

Extensograph®-E

The shape of the measuring curveand its variation during the indivi-dual proving times, the area belowthe curve as well as the numericalvalues of the different evaluationpoints, allow to make reliable andreproducible statements as to theflour quality and the suitability ofthe flour for a certain task. Furthermore, the influence of flouradditives on the flour characteri-stics can be made evident.

The Extensogram includes

• Resistance to extension

• Maximum

• Area below the curve (energy)

• Ratio number (extensibility/resistance)

• Ratio number Db/Max (extensibility maximum/ resistance)

Advantages• Long test duration - results close to practice

• Applicable for all kinds of wheat flour

• Determination of the rheological optimum

• Optimization of wheat and grain mixtures

• Shows the influence of additives

• PC connection by USB

ApplicationUse the Brabender® Extenso-graph®-E for measuring the stretching properties of your dough,in particular the resistance to extension and the extensibility, tomake reliable statements about thebaking behaviour of the dough.

Like no other instrument, the Extensograph®-E shows the influ-ence of flour additives like ascorbicacid, enzymes (proteinases), andemulsifiers and, thus, permits to determine the rheological proper-ties of each flour and to adjust the”rheological optimum“ for the respective purpose.

PrincipleBefore starting the test in the Extensograph®-E, prepare yoursample dough from flour, distilledwater, and salt in the Farinograph®.

After a certain proving time, thedough is stretched until rupture inthe Extensograph®-E. The forceexerted is measured and recorded.This procedure is repeated threetimes. This corresponds to the actual practice in the bread andbread roll production.

The Extensogram recorded on-line,and represented as a color diagramon the monitor, shows the exertedforce as a function of the stretchinglength (time).

Extensograph®-E

Mains connection1x 230 V; 50/60 Hz + N + PE; 3.2 A115 V; 50/60 Hz + PE; 6. 3 A


Instrument with tray holder arms, without rack

850 x 450 x 630 mmSpace required (at table edge, with rack)

850 x 1000 x 630 mm


19


Testing the quality of wet and dry gluten

Glutograph®-E

While the upper plate stands still,the lower one is turned with a con-stant force - independent of shearangle and sample. Depending onyour gluten quality, this constantforce (shear stress) stretches thesample more or less, i.e. the lowerplate is deflected more or lessquickly against the upper one. Thisdeflection (shear angle) is recordedas a function of time.

After having reached a certain de-flection, the sample is released andrecovers according to its elasticity.

Advantages The convincing features of the Glu-tograph-E:

• Method describes gluten properties

• Small sample size (2 - 3 g)

• State-of-the-art measuring electronics

• Easy and comfortable operation via touch-screen

• Integrated computer

• Printer and Ethernet output

• USB- and Ethernet-connection

Glutograph®-E



290 x 320 x 340 mm


Evaluation The first diagram shows the stretching process (rising curve).The falling curve in the second part represents the recovery of thesample.

The shearing time (time up to reaching a certain preset deflection)is a measure of the stretching pro-perties of the sample. The recoveryof the sample after a certain timemirrors the elasticity.

Measuring diagrams of different qualities of gluten

Weak gluten

Strong gluten

Application Apart from dough-rheological measurements of the flour quality,e.g. with the Farinograph®-E orExtensograph®-E, separate qualitycontrol of wet and dry gluten whichare used as a flour additive gainsmore and more importance. TheBrabender® Glutograph®-E represents the state of the art onthe sector of gluten testing.

The instrument provides

• Measurement of the stretching and elastic properties

• Testing of sample weights usually occurring in practice when gluten is washed out

• Testing of flour quality with regard to its suitability for noodle production

• Recognition of drying and heat damage on flour and dry gluten

Principle The measuring system of the Glutograph®-E consists of two parallel, round, corrugated platesmounted at a defined distance opposite to each other. The sampleis put inbetween these two plates.The fixed distance and diameter ofthe two plates provide a definedsample volume and a reproduciblesample geometry.

AdvantagesThe use of the Amylograph®-E provides the following advantages:

• Shape of curve provides additional information

• During the test the influence of enzymes can be observed

• Reference curve

• USB operated

Special software• Data correlation program: Up to 10 curves can be shown and evaluated simultaneously within one chart

• Universal evaluation profiles: Beside the standard evaluation with peak viscosity, own evaluation profiles can easily be programmed and used. These profiles can include for example areas, peaks, fixed points, drops, etc.


Amylograph®-E

Gelatinization properties and enzyme activity of flour and whole meal

• ICC-Standard no. 126/1

• ISO 7973

• AACC Method no. 22-10

• GB 14490-93 and more

Amylograph®-E


Heating rateStandard: 1.5°C/minadjustable 0.1…3.0°C/min

Sample volume approx. 550 ml

Speed Standard 75 min-1, adjustable 0 - 300 min-1


490 x 890 x 400 mm


Amylogram

Data correlation program

ApplicationThe baking properties of flour main-ly depend on the gelatinization of the starch and on the enzyme activity ( -amylase) in the flour. TheAmylograph®-E measures wheat,rye, maize, and rice flour and provides

• Assessment of the flour quality

• Suitability of the flour for various applications

• Measurement of the baking characteristics of flours

• Assessment of special flours

• Control of enzyme addition

PrincipleA suspension of flour and destilledwater is heated with a constantheating rate of 1.5°C / min within a rotating bowl. Depending on the viscosity of the suspension, ameasuring sensor reaching into thebowl is deflected. This deflection is measured as viscosity over time,i. e. vs. temperature, and recordedon-line.

Evaluation:

• Beginning of gelatinization [°C]

• Gelatinization maximum [AU]

• Gelatinization temperature [°C]

α

Get reliable and reproducible dataabout the rheological properties ofyour material - thick or thin boiling,different thickening capacities, geli-fication, high or low hot and coldviscosity, stability, etc. from

• Beginning of gelatinization (A)

• Gelatinization maximum (B)

• Gelatinization temperature

• Viscosity during holding (B-C)

• Viscosity at the end of cooling (D)

Advantages• Automatic test procedure

• Storage of any number of temperature programs

• Heating / cooling rates of 0.5...3°C / min.

• Electronic speed control (0 - 300 min-1)

• Low-deflection torque measurement

• Free selectable measuring ranges

• Automatic adaptation of the diagram scaling

• Evaluation in BU, mPas, cP or cmg

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The standard for starch testing

• ICC-Standard no. 169• AACC Method 61-01

Viscograph®-E

Data correlation program

ApplicationThe Viscograph®-E is the stan-dard instrument worldwide formeasuring the viscosity of starchand products containing starch. Theinstrument measures native starch - wheat, corn, potato, rice starch -just like all types of modified starch reliably and reproducibly and supplies a complete profile ofthe rheological properties of yourproducts:

• Gelatinization and gelification properties of starch and starch containing products

• Hot and cold viscosity

• Stability of thickening agents or binders

• Acid stability of starch

• Extrudate testing

• Measurement of industrial starch

• Measurement of liquids, suspensions, pastes, etc.

PrincipleThe sample is heated up within arotating bowl and cooled downagain, both under controlled conditions. Together with the com -fortable Windows software, the integrated, self-optimizing tempera-ture controller allows programmingand storage of any temperatureprofile with heating / cooling ratesof 0.5...3°C / min. A measuring sensor reaching into the sample isdeflected according to the viscosityof the sample in the bowl. This deflection is measured as torque.

Sample curve

Viscosity Temperature

A

B

C

D

The MVAG® measures the:

• Beginning of gelatinization

• Gelatinization maximum

• Gelatinization temperature

• Viscosity during holding

• Viscosity at the end of cooling

Advantages• Suited for starch and flour

• Usage for acid and lye

• Small sample size (5 - 15 g)

• Short measuring times

• Speed (0 - 300 min-1)

• Temperature measurement within the sample

• Heating / cooling rates of up to 10°C / min

• No follow-up costs

• Evaluation in BU, mPas, cP or cmg

20

Quality ControlStarch

Micro Visco-Amylo-Graph®

The combined solution for flour and starch

• Small sample size - fast measurement

• Temperature measurement within the sample

Diagram Micro Visco-Amylo-Graph®

Micro Visco-Amylo-Graph®


Dimensions (W x H x D)

450 x 750 x 380 mm


ApplicationThe Micro Visco-Amylo-Graph®

combines the procedures of Visco-graph®-E and Amylograph®-E ina single instrument. Profit from theversatility and reliability of this in-strument - in the food industry, inthe paper and textile industries, orin the chemical industry:

• Measure the gelatinization properties of flour and native or modified starch

• Measure the enzyme activity of flour (e. g. sprout)

• Adjust the diastatic activity by adding enzymes (e. g. malt flour)

• Measure the influence of extrusion conditions onto the extruded product

PrincipleThe measuring principle is similar to that of the Viscograph®-E: a starch-water or flour-water suspension is heated in a rotatingbowl and cooled down again, bothunder controlled conditions. Usethe standard procedure (heating -holding - cooling) or save your owntemperature profiles.

The special geometry of the stirrer ensures good mixing of thesample - there is no sedimentationof starch particles. Temperaturemeasurement directly within thesample makes it easy to alwaysprecisely assign the temperature tothe current viscosity.

Special features

Beside a fixed speed, the softwareallows to create own speed profiles, to run the instrument at e. g. 100 RPM for 1 minute, 75RPM for 20 minutes and 50 RPMfor 10 minutes.

This enables the user, combinedwith the universal evaluation software, to see more detailed thephysical properties of the materialused during heating and coolingwith different speeds.

Special software

• Data correlation program: Up to 15 curves can be shown and evaluated simultaneously within one chart

• Universal evaluation profiles: Beside the standard evaluation with peak viscosity, own evaluation profiles can easily be programmed and used. These profiles can include for example areas, peaks, fixed points, drops, etc.

Special features and special software for MicroVisco-Amylo-Graph® and Viscograph®-E

Viscograph®-E



560 x 890 x 430 mm



23

ExtrusionSingle screw Extruder

Extruder 19/20 DN

Simulate production realistically on a laboratory scaleThe material to be tested is plas-tified and extruded in a practice-oriented way. All measuring valueslike torque, melt temperature, melt pressure, etc. are recordedcontinuously and displayed in a numerical or graphical form.

Comfortable evaluation softwareThe user-optimized Windows soft-ware automatically evaluates yourtest results in compliance with themost recent standards.

Profit from the versatility of thedata correlation program and directly compare the results of different tests of one or several testseries.

ApplicationThe measuring Extruder 19 / 20DN with 19 mm screw diameter has a grooved barrel over the entirelength of 20 D in order to obtain animproved shear ratio and optimummaterial flow in the barrel. The twobarrel zones are heated electricallywith heating/cooling jackets andcooled with air.

If you need this extruder with liquidheating/cooling for sensitive mate-rial - no problem, just tell us.

Manifold die heads, screws and additional or downstream units areavailable to cover most differenttypes of material and processingtasks.

Die heads• Round strand die heads

• Noodle die head

• Flat sheet die heads

• Tubing die heads

• Rheometric capillary die heads

Screws • Compression ratios 1:1 up to 1:5

• Various geometries Extruder 19/20 DN

Screw-Ø 19 mm

Screw length 20 L : D

Flight depth 3.8 mm

Drive power 3.3/12 kW1

Max. screw speed 250/2751 min-1

Max. screw torque 150 Nm

Max. barrel temperature 400°C

Max. melt pressure 800 bar

Output (depending on the material) 1 - 10 kg/h

Segmented barrel / screw no

Screw rotation /special features

grooved barrel

Drive Do-Corder/Lab-Station

Single screw laboratory extruder

• Forming (noodles)• Gelatinization, plastification (starch)• Cooking and expansion (starch modification, snacks)• Texturing (soy protein)• Production of biodegradable starch products

1 depending on drive unit

Cutting process


ApplicationThe application of measuring extruders in the food laboratory is a must for setting optimum pro-duction conditions and for ensuringa constant high product quality.Profit from the flexibility and highperformance of the Brabender®

single and twin screw extrusiontechnology for optimally adaptingyour processing conditions to mostdifferent products and processingtasks:

• Quality control and testing of raw materials

• Product development and recipe optimization

• Testing of the extrudability of different materials

• Investigation and optimization of processing conditions

• Development of pigments and temperature-stable flavourings

• Measurement of the rheological properties of blends and compounds

• Extrusion of degradable products

• Small-scale production

Apart from that, tests with measu-ring extruders offer numerous process-technical advantages asopposed to other methods:

• Practice-oriented measurement of extrusion conditions

• Small sample weights

• Quick change of test conditions

• Quick and easy cleaning

• Capillary die heads for rheological measurements

The self-supporting solutionThe Brabender® KE 19 is a sturdy,directly driven stand-alone extruderfor laboratory and pilot plant sta-tions. In combination with a large program of screws and die heads, it is perfectly suited for

• Development of new materials and products

• Testing the processing behaviour during recipe development or for incoming and final material inspection

• Quality control during production

• Production of high-quality profiles

• Viscosity measurement

Powerful softwareThe convincing features of the Stand-alone Extruder KE 19 arecompleted by a powerful control and evaluation software under all current Windows versions, saving ofoperating and evaluation data in a MS Access database, and conver-tibility of the data for commercial Office programs.

Apart from manual operation, this machine can optionally network with local data nets.

22

ExtrusionStand-alone Extruder

Stand-alone Extruder KE 19

Laboratory food extrusion

• Near to practice

• Continuous

• Efficient

• Versatile

• Simple

Stand-alone Extruder KE 19

Mains connection 3x 400 V; 50/60; 32 A

Barrel diameter 19 mm

Screw length 25 D

Drive power 1.5 kW

Speed 2 - 150 min-1

Max. torque 150 Nm

Max. operatingtemperature

450°C

Output approx. 5 kg/h

Dimensions(B x H x T)

1350 x 850 x 680 mm

25

TSE 20 TSE 25 CTSE

Screw diameter 20 mm 25 mm 42/281 mm

Screw length 24 L : D 16 - 48 L : D (350) L : D

Flight depth 3.75 mm 4 mm 8 mm

Drive power 3.3/122 kW 12 kW 12 kW

Max. screw speed 250/2752 min-1 550 min-1 275 min-1

Max. screw torque 2x40 Nm 2x90 Nm 2x100 Nm

Max. barrel temperature 450°C 400°C (short 450°C) 350°C

Max. melt pressure 300 bar 300 bar 500 bar

Output (depending on the material) 0.5 - 10 kg/h 0.6 - 50 kg/h 0.5 - 10 kg/h

Segmented barrel / screw no / yes yes / yes no

Screw rotation /special features

co-rotating, barrel divided horizontally

co-rotating, counter-rotating

counter-rotating

Drive Do-Corder „Plus“/Lab-Station Lab-Station Lab-Station1 conical screws 2 depending on drive unit

The counter-rotating, Conical TwinScrew Extruder KDSE stands outfor perfect utilization of the screwcore heat. This supplies additionalheat to the raw material in the feed zone and ensures optimumpreheating.

The increased channel volume inthe feed zone is favourable for processing voluminous bulk goods.

Conical Twin Screw Extruder KDSE

Compact or modular - the Brabender®

twin screw programThe Brabender® Twin Screw Extrusion program stands out for a wide range of applications and high flexibility.

Profit from the harmonized, modular conception of screws and bar-rels for optimally realizing your individual processing steps (feeding,conveying, plastification, dispersion, reaction, degassing, pressurebuild-up).

Or combine several processing steps within a continuously workingextruder and use your Brabender® Twin Screw Extruder as a modern in-line compounder.

Of course, the necessary additional equipment like measuring and control units or metering systems as well as downstream equipmentare available, too, allowing modular construction of complete extru -sion lines which perfectly suit your individual requirements.

Expansion is possible whenever needed.


ExtrusionTwin screw Drives

The co-rotating Twin Screw Extruder DSE 20 with its lowoutput rates of 0.6 to 20 kg/h isspecially designed for research and development applications.

A special feature is the divided barrel which can be tilted opencompletely to ensure easy access to the segmented screws.

Twin Screw Extruder DSE 20

The co- or counter-rotating TwinScrew Extruder DSE 25 with abarrel diameter of 25 mm is thetrue allrounder among the Brabender® extruders.

With its variable processing lengthof 16 to 48 D, it can be used formulti-stage compounding tasks, as a pilot plant, for reactive extrusion,and for recipe development.

Twin Screw Extruder DSE 25

Example for a screw and screw elements

27

The universal measuring drive for allmeasuring tasks

• Plug & Play• A single drive unit for all measuring heads from measuring mixer to DSE• Modular configuration• Scaleable• Real multitasking• State-of-the-art fieldbus technology with standard bus system

Lab-Station

With the Lab-Station, you get theresult of a continuous developmentwhich has been pursued over several decades. It is the basic unitfor practice-oriented investigationsor processing tasks in laboratoriesand simulation.

Just dock the movable and self-centering measuring heads like mixers and extruders to this basicunit. The fully digital 6,8-kW motor

ensures full torque of 300 Nm overthe entire speed range from 0.2 to200 min-1. The inverter drive allowsprecise and constant speed evenunder this load.

Furthermore, a torque measure-ment is integrated.

Lab-Station EC

Dynamometerdigital AC inverter motor, carried in a pendulum bearing

Power 6,8 kW

Speed+0.2 - 200 min-1

infinitely adjustable, digital display

Speed deviation 0.2 % through digital feedback

Sense of rotation forward or backward (key-operated switch)

Torque measuringrange

0 - 300 Nm

Torque deviation +0,15 %

Temperature control

maximum 8 zones

Mains connection 3x 400 V; 50/60 Hz + N + PE; 32 A


630 x 1300 x 1170 mm



The Do-Corder ”Plus” is the uni-versal torque rheometer for runningtests with food under practice-oriented conditions with Brabender®

measuring mixers and extruders.

Equipped with state-of-the-art fieldbus technology, this systemstands out for

• Modular configuration

• Multi-master system with self-intelligent modules

• Self-recognition and self-validation

• Real-time transmission of events and actual values

• 32-bit software for all current Windows versions

• Real multitasking

Minimum wiring and digital intercommunication between the individual system components guarantee maximum reliability andeasy handling.

Do-Corder “Plus” with measuring mixersTest your sample material underpractice-oriented conditions in themeasuring heads. The measuringmixer / planetary mixer simulates all important production processeslike compounding and mixing underconditions that are near to pro-duction reality, and documents thetests. Use the Do-Corder “Plus”with the Farinograph® mixers orwith the planetary mixer, for simpleFarinograph® tests or for testswith variable speed and mixing intensity.

Do-Corder ”Plus“ with measuring extrudersOr combine the Do-Corder “Plus”with a measuring extruder and simulate all types of extrusion thatare relevant for practice - on a labo-ratory scale, but under production-like conditions:

• Cold forming

• Gelatinization and plastification

• Cooking and expansion

• Texturing

• Extrusion of biodegradable polymer-starch compounds

26

ExtrusionDrives

Do-Corder „Plus“

The ”small“ measuring drive for

• Farinograph® mixers S 50 / S 300

• Special mixers: Developer, Planetary mixer

• Measuring extruders 19/20 DN and DSE 20/24

Do-Corder „Plus“

Power 3.8 kW

Speed2 - 250 min-1

infinitely variable, digital display

Speed deviation +0.2 % through digital feedback

Torque measuringrange

0 - 150 Nm

Accuracy better than ± 0.5% of the selected measuring range

Sense of rotation forward

Temperature control

3 zones (option: 6)

Mains connection3x 400 V; 50/60 Hz + N + PE; 32 A3x 230 V; 50/60 Hz + N + PE; 32 A


630 x 450 x 1100 mm


food quality testing · sturdy laboratory mill for sample preparation for the moisture...

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